Steakhouses in Downtown Los Angeles

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Every morning, the pastry chef of Nickel Diner officiates a sacred marriage between sweet and savory. The result is the restaurant's famed maple bacon donut: a glazed pastry topped with crumbled bacon bits. This mix of textures is a common one at the quirky venue, typifying their salt peanut cake—covered with peanut butter and potato chips—and dinner entrée of catfish with corn cakes, which derive a sweet tang from a candied pecan sauce. The creations of head chef Monica May and her team are enough to distinguish Nickel from a traditional diner (though, of course, they still flip a good burger). Nevertheless, designer Kristen Trattner dreamed up decor that matches the menu's eccentricity. On Food Network's Diners, Drive-ins and Dives, Guy Fieri marvels at the upside-down floor lamps on the ceiling and the mannequin busts in the window, whose hairstyles consist of sculpted meringue. Guests can greet them at breakfast, lunch, or dinnertime every day of the week except for Monday, presumably the day when they rid their beehives of actual bees.

524 S Main St
Los Angeles,
CA
US

Bright yellow sunflowers in the window greet arrivals to WoodSpoon å‰ÛÒ a welcoming touch that reflects the homespun feel of this Brazilian gem in downtown‰Ûªs Fashion District. The white walls and high ceilings are softened by funky art on the walls, benches with colorful cushions and mismatched thrift-store tableware. The cloth napkins set out at dinner are culled from fabric stores in the area. Chef and co-owner Natalia Pereira learned her kitchen tricks from her mother, and the rustic Brazilian fare has a just-like-mom-makes simplicity. Favorites include the pork burger with roasted cabbage and the Brazilian chicken pot pie stuffed with hearts of palm, olives and roasted corn. Grill plates (choice of beef, chicken, fish, vegetables and more) provide a sampler of regional sides, including rice, black beans, collard greens, plantains and salsa. Cinnamon-infused water is served to all; fresh coconut water or Brazilian sangria make for quenching tropical accompaniments.

NOTE Groupon name is ‰ÛÏWood Spoon‰Û� but we believe it should be ‰ÛÏWoodSpoon‰Û� (no space). Bright yellow sunflowers in the window greet arrivals to WoodSpoon å‰ÛÒ a welcoming touch that reflects the homespun feel of this Brazilian gem in downtown‰Ûªs Fashion District. The white walls and high ceilings are softened by funky art on the walls, benches with colorful cushions and mismatched thrift-store tableware. The cloth napkins set out at dinner are culled from fabric stores in the area. Chef and co-owner Natalia Pereira learned her kitchen tricks from her mother, and the rustic Brazilian fare has a just-like-mom-makes simplicity. Favorites include the pork burger with roasted cabbage and the Brazilian chicken pot pie stuffed with hearts of palm, olives and roasted corn. Grill plates (choice of beef, chicken, fish, vegetables and more) provide a sampler of regional sides, including rice, black beans, collard greens, plantains and salsa. Cinnamon-infused water is served to all; fresh coconut water or Brazilian sangria make for quenching tropical accompaniments.

NOTE Groupon name is ‰ÛÏWood Spoon‰Û� but we believe it should be ‰ÛÏWoodSpoon‰Û� (no space). Bright yellow sunflowers in the window greet arrivals to WoodSpoon å‰ÛÒ a welcoming touch that reflects the homespun feel of this Brazilian gem in downtown‰Ûªs Fashion District. The white walls and high ceilings are softened by funky art on the walls, benches with colorful cushions and mismatched thrift-store tableware. The cloth napkins set out at dinner are culled from fabric stores in the area. Chef and co-owner Natalia Pereira learned her kitchen tricks from her mother, and the rustic Brazilian fare has a just-like-mom-makes simplicity. Favorites include the pork burger with roasted cabbage and the Brazilian chicken pot pie stuffed with hearts of palm, olives and roasted corn. Grill plates (choice of beef, chicken, fish, vegetables and more) provide a sampler of regional sides, including rice, black beans, collard greens, plantains and salsa. Cinnamon-infused water is served to all; fresh coconut water or Brazilian sangria make for quenching tropical accompaniments.

NOTE Groupon name is ‰ÛÏWood Spoon‰Û� but we believe it should be ‰ÛÏWoodSpoon‰Û� (no space).

107 W 9th St
Los Angeles,
CA
US

Today's deal splashes your face with refreshing waves of deliciousness from both sides of the ocean: $20 gets you $50 worth of Latin-inspired, Asian-fusion fine cuisine at Pacific Grille, the peaceful oasis of gastronomical joy in the heart of downtown LA.

601 S Figueroa St
Los Angeles,
CA
US

Founded in 1936, Trader Vic's restaurants have been serving up tiki-style drinks for decades—they even claim to have invented the mai tai in 1944. Inside the Trader Vic's at LA Live, lush decorations whisk guests to an island retreat—carved tikis, stools trimmed in bamboo, and plush booths upholstered in green fan out beneath hanging canoes and other Polynesian-influenced decor. As eyes drink it all in, chefs immerse taste buds in a menu that fuses Hawaiian, Chinese, and other exotic flavors. They stir-fry char siu pork, sear Hawaiian tuna in a pink-peppercorn-sesame crust, and braise mu shu pulled duck with hoisin sauce. The restaurant also serves more than 90 tiki cocktails.

800 W Olympic Blvd
Los Angeles,
CA
US

Nick's Cafe plated its first ham and eggs in 1948—a fact that isn't surprising when one considers the restaurant's vintage elements, such as a bar-style service counter and tented outdoor patio. A throwback that retains strong connections to LA's diner heyday, Nick's continues to do things the old-fashioned way. That's not to say the menu hasn't evolved. Chef Luis Flores draws on local influences to complement the traditional burgers, hot dogs, and omelets with Mexican staples such as breakfast burritos, huevos rancheros, and sombreros filled with steamy coffee.

1300 N Spring St
Los Angeles,
CA
US

Located around the corner from the USC campus, Viztango Cafe serves Italian-inspired fare designed by experienced chef Tito Rivera. Under his supervision, the kitchen staff smothers hearty pastas in sauce, crisps European-style pizzas, and plates Italian-inspired entrees of chicken, fish, and steak. The colorful photographs lining the wall allow guests to eat first with their eyes, much like competitors in the hands-free round of a pie-eating contest.

3017 S Figueroa St
Los Angeles,
CA
US